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Chicken dan dan noodles Recipe
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Create homemade Dan Dan noodles with Poh's recipe. Top with flavorful chicken mince and spicy chili oil.
Ingredients:
  • 400g plain flour
  • Warm water
  • 10.00 gm kansui (also called lye or alkaline water*) *not the health style alkaline water designed for drinking. This is a particular variety used for cooking only.
  • 40.00 ml Szechuan peppercorns
  • 1 small cinnamon stick
  • 2 star anise
  • 125.00 ml dried chilli flakes
  • 72.00 gm tahini
  • 63.00 gm light soy sauce
  • 10.20 gm Chingkiang vinegar
  • 10.00 gm caster sugar
  • 1/2 tsp Chinese Five Spice powder
  • 1/2 tsp ground Szechuan peppercorns
  • 115.00 gm prepped Szechuan chilli oil
  • 2 cloves garlic, peeled, crushed
  • 125.00 ml noodle cooking water
  • 40.00 ml vegetable or olive oil
  • 3 cloves garlic, peeled, finely chopped
  • 2cm fresh ginger peeled, finely chopped
  • 300g Free Range Chicken Mince
  • Dash of white pepper
  • 10.60 gm dark soy sauce
  • 5.30 gm light soy sauce
  • 20.00 ml Shaoxin rice wine
  • 125.00 ml salted roasted peanuts
  • 125.00 ml chopped spring onions
  • 125.00 ml roughly chopped coriander, including stalks
  • 1 bunch choy sum, sliced into 10cm lengths, blanched in boiling water, drained in colander
Instructions:
  • In a small saucepan over medium heat, combine all the Szechuan chili oil ingredients. Cook until fragrant, stirring occasionally. Remove from heat when bubbles appear. Set aside for later use.
  • Prepare the dressing by combining all the dressing ingredients in a glass jar and shaking vigorously until well blended. Set aside for later use.
  • Heat the oil in a small frypan over medium-high heat. Add the garlic and ginger, sauté until golden and fragrant. Add the chicken, cook until browned and cooked through. Stir in the rest of the stir fry ingredients until well combined. Keep warm in the fry pan until ready to serve.
  • Mix the flour with the correct amount of warm water until you form a smooth ball of dough that doesn't stick to your work surface. Knead by hand for 5 minutes or with a stand mixer and hook attachment for 2 minutes on low. Cover with clingfilm and let it rest for 15 minutes.
  • Divide the dough into 4 equal portions and roll each piece out to about 5mm thickness using a rolling pin. Cover 3 pieces with a damp tea towel. Dust the remaining piece with flour and run it through the pasta maker starting from the highest setting. Gradually decrease the setting, dusting with flour each time. Fold into thirds and repeat this process 3 more times. On the final roll, almost reach the last setting, dust well, then use the noodle cutter. Toss the noodles with flour to prevent sticking. Repeat with the remaining dough portions.
  • Cook the noodles by immersing each serving individually in salted boiling water (1 tablespoon salt per 1 liter water) and then removing with a spider into serving bowls. Top each bowl with 1/4 cup of dressing, 1/4 of the stir fry, and garnishes. Let the diners mix their own noodles to enjoy.

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